Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the fennel, zucchini and radish in a large bowl. Whisk the reserved liquid from the pickles with lemon juice, mustard and oil in a small bowl. Season.
Step 2
Drizzle the fennel mixture with half the dressing and toss to combine. Set aside for 5 mins to soak. Drain.
Step 3
Arrange the fennel mixture on a large serving platter with the sliced pickles. Sprinkle with the pepitas and reserved fennel fronds. Serve with the remaining dressing.
Prep time15 mins15 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
1 fennel, finely shaved, fronds reserved
1 zucchini, peeled into ribbons
1 bunch radishes, thinly sliced
1/2 cup (100g) drained Coles Bread & Butter Sliced Pickles (reserve 1/4 cup/60ml liquid from the jar)
2 tbs lemon juice
2 tsp Coles Wholegrain Mustard
2 tbs extra virgin olive oil
1/4 cup (50g) pepitas (pumpkin seeds), coarsely chopped
Description
This cold, crisp and crunchy salad is a great make-ahead side that’s ready in 20 minutes.
Method
Step 1
Place the fennel, zucchini and radish in a large bowl. Whisk the reserved liquid from the pickles with lemon juice, mustard and oil in a small bowl. Season.
Step 2
Drizzle the fennel mixture with half the dressing and toss to combine. Set aside for 5 mins to soak. Drain.
Step 3
Arrange the fennel mixture on a large serving platter with the sliced pickles. Sprinkle with the pepitas and reserved fennel fronds. Serve with the remaining dressing.
